The idea may sound a bit mad, but the history of beer and bread are inextricably linked – so check out these two incredibly simple beer bread recipes.
Every year the apprentices are split into teams and asked to come up with a lunch menu, served from stalls at one of London’s biggest food markets.
Everything you’ve ever wanted to know about the history, planting and growing of those knobbly but tasty tubers, Jerusalem artichokes.
If you’re following a low-carb diet and missing rice, I have just the solution for you: rice made from cauliflower in place of the starchy, high-carb grain.
Sweet vegan baking can be challenging – no dairy and no egg. But fear not – I have a few simple solutions for you that are pretty much foolproof.
Once you’ve conquered a basic bread recipe, it’s time to get a little creative, and the best way to do this is to learn how to add flavours to your bread.
Grating fruit may sound odd, but this fruit salad makes for a deliciously sticky, colourful breakfast while developing key grating skills for children.
Biscuits performing in flavour, texture and structural integrity – these are the greatest dunkers around. Just don’t let it drop!
Popovers are beautiful pillowy bites of bready enlightenment, and here is a recipe that I figured I just had to share with you.
Whatever you’re baking right now, make a bit of time for iced gems, Jaffa Cakes, jammy dodgers and Wagon Wheels – the biscuits from your childhood!